Stabilizing Agents

Strongly effective for potassium bitartrate and color stabilization in red and rosé wines. Rapid and easy-to-use, ZENITH® COLOR is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.

ZENITH® COLOR’s components were chosen in order to develop a stabilizing agent that is:

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Strongly effective for potassium bitartrate stabilization in wine. Rapid and easy-to-use, ZENITH® UNO is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.

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An aqueous solution containing carboxymethyl cellulose (CMC) with low viscosity and high degree of substitution, Gum Arabic Verek with a high molecular weight and mannoproteins. The components of Enartis Stab Mega were chosen to obtain a product effective in ensuring complete colloidal stability for red wines ready for bottling. Carboxymethyl cellulose inhibits the formation and growth of potassium bitartrate crystals and thus prevents precipitation in the bottle, gum Arabic Verek with high molecular weight prevents the precipitation of color and colloids in the bottle, and mannoproteins rich in negative charges complement the activities of the other two components, acting as a stabilizer.Application: Tartrate and color stability of rosé and red wines.Dosage: 100 – 150 mL/hL (maximum dose allowed in the EU). 100 mL/hL adds about 3 mg/L of SO2.

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Aqueous solution containing sodium carboxymethyl cellulose (CMC) with low viscosity and a high substitution degree formulated for enological use. To be used during wine processing to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. Cellogum LV 20 has a long-lasting effect and can reduce, and in some cases, completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, Cellogum LV 20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration. The Carboxymethyl cellulose component of Cellogum LV 20 does not have any negative impacts on wine sensory qualities, is non-allergenic and is GMO free. Application: Tartrate stabilization of still and sparkling wines. Dosage: 25-50 mL/hL (0.95-1.9 L/1,000 gal)

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Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration. Application: Color stabilization in red wines, increase structure and mouthfeel. Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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Citrogum® Dry is the granulated form of Citrogum®. The special granulation process allows this impurity-free Gum Arabic to dissolve quickly both in water and wine without forming lumps. When dissolved, the properties of Citrogum® Dry (low calcium content, solution clarity, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum®. The applications are therefore the same. Application: Tartrate stabilization, reduce astringency, soften mouthfeel. Dosage: 10-100 g/hL (0.8-8.3 lb/1,000 gal)

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Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use. Application: Tartrate stabilization of white and rose wines. Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)

“Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.” Matthieu Finot, Winemaker, King Family Vineyards, VA

For Use in Cider Making

Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties

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Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling. Application: Stabilize redox potential and prevent sensory anomalies caused by oxidation. Dosage: 50 g/hL (0.8 lb/1,000 gal)

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